3 tbsp. olive oil
2 tbsp. lemon juice
1 tbsp. mustard
4 c. fresh torn spinach
1/2 c. toasted slivered almonds
1 red or green bell pepper, cut into 1/2" pieces
4 oz. fresh snow peas
4 boneless skinned chicken breast pieces, cut into 1" pieces
3/4 c. biscuit mix
1/3 c. milk
Olive oil

Combine first 3 ingredients in a small jar, cover tightly and shake to blend. Set aside. Combine spinach, almonds, pepper and snow peas in a large salad bowl; toss lightly.

Dredge chicken pieces in 1/4 cup biscuit mix. Combine remaining biscuit mix and milk in a medium bowl, stirring until blended. Dip chicken into batter and fry in hot oil until golden brown. Drain on paper towels. Add hot chicken to spinach mixture. Pour dressing over salad and toss well. Serve immediately. Serves 8.